Beer Reviews, Homebrew, Rambling

Tag Archives: science

Last summer, me and a couple of colleagues visited the 23rd National Championship in Sahti brewing, which was organized in northern Espoo. The purpose of our visit was not to compete or just drink Sahti, but rather we were there … Continue reading →

Today it was time to brew the third batch of beer for my wedding in August (see my previous posts for the Wedding Pils and Wedding Blond): an American Pale Ale-like beer, fermented with one of my newly created A62×C902 … Continue reading →

Note, this is a repost of an article I wrote for VTT’s Industrial Biotechnology Blog. Lager beers – sometimes crisp & light pilsners, sometimes dark & malty doppelbocks, have a common denominator: They are all produced using the lager yeast … Continue reading →

For my PhD thesis, I’ve been researching the flavour- and stress-related properties of brewing yeast hybrids. It has been known for some time that lager yeast (Saccharomyces pastorianus) is actually a hybrid species, and that one parent was the well-known … Continue reading →

While ale yeast and baker’s yeast belong to the same species, Saccharomyces cerevisiae, they have over time been adapted to different functions. Brewing with baker’s yeast is not a very common practice, nor generally recommend amongst brewers, mostly because these … Continue reading →

I’ve been researching diacetyl formation and removal by brewing yeasts the past year(s), and we recently did some screening of various lager yeast (Saccharomyces pastorianus) strains for diacetyl production and subsequent transcriptional analysis of key genes in the isoleucine-valine catabolic … Continue reading →

This is the second part of my mini-essay on diacetyl formation during beer fermentation. You can find the first part here. Most of the text is based on my recently published review on diacetyl in brewery fermentations, so have a … Continue reading →

I’m happy to announce that my review on the formation and control of diacetyl during brewery fermentations has been published in the Journal of the Institute of Brewing. The review covers how diacetyl is formed during fermentation, what factors affect its … Continue reading →

In this multi-part mini-essay, I thought I’d write a little about diacetyl (or 2,3-butanedione) and why it is an important flavor compound in beer. Most of the text is based on my recently published review on diacetyl in brewery fermentations, … Continue reading →